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I read nine books in July (five were audiobooks), which brings my 2018 total to 50. I rank my books with these categories: Highly Recommended, Recommended, Okay, and Not Recommended. Highly Recommended…

Zandria

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Secret Sauce Turkey Chili

I know this might sound silly but I do think this chili is worthy of the “secret sauce” title I gave it. I was browsing the cupboards and spotted the diced green chilies which I usually add to white chicken chili. When I opened the green chilies they reminded me of green salsa verde that was open in the fridge so I decided to add that too.

I think the heat of the chilies and the tang of the salsa verde made this chili unique annnnddddd…I think worthy of a chili cooking challenge or cook-off. Our neighborhood had a get-together around Christmas and they needed at least 10 people to bring chili. One person thought it would funny to buy a lot chili from Wendy’s, add it to a crockpot and call it theirs (they owned up to it later when a few people said it tasted like Wendy’s!). I’ll have to make this chili of our neighborhood has the same event this year!

If you win any awards with my chili recipe all I want in return is a comment on my blog thanking me! hahahaha!

Secret Sauce Turkey Chili

1 large yellow onion, diced

4 cloves garlic, minced

1.3 pounds ground turkey (preferably organic and local)

28 ounce can diced fire-roasted tomatoes

30 ounce can cannellini beans, drained

15 ounce can black beans, drained

2 tablespoons tomato paste

1 cup salsa verde

1 small can diced green chilies

2 tablespoons chili powder

1 1/2 tablespoons cumin

1/2 teaspoon shallot salt (or onion salt)

1/2 teaspoon cayenne pepper (or 1/4 teaspoon if you like it less spicy)

1 1/2 cups vegetable broth

Method

In a dutch oven add a little extra virgin olive oil, then the turkey, onions and garlic. Cook over medium heat stirring and breaking up the ground turkey until it is cooked through and the onions are tender.

Add the remaining ingredients and stir. Cook over med-low heat with the lid partially covering the top. Simmer for an hour and a half stirring as needed.

I like to top chili with a scoop of light sour cream and shredded sharp white cheddar cheese.